"Velveting" in China: Cooking & Baking Posted April 3, 2009 · Edited April 3, 2009 by browniebaker (log) This method does require half-cooking the meat, not cooking it all the way before removing the meat from the pan. All other ingredients are added, in sequence. Just minutes later, near the end, the meat is returned to the pan and the heat of the pan and of the surrounding ingredients finishes the cooking of the meat. Half-cooking prevents keep the meat from toughening from overcooking. Holding half-cooked meat for such a short time is not dangerous.